Boil 200g peeled and chopped butternut with a pinch of sugar until soft then strain. To the warm butternut, add honey, cinnamon, vanilla essence, sugar and blend. Separate the butternut into two 100g bowls. One will be used for the mousse and the other for the coulis.
Melt the chocolate in the microwave and with small brush paint, the top of the pyramid mould and refrigerate, do this until a thick enough layers have formed so that it will not crack when you put the mousse inside.
Warm the bloomed gelatine in the microwave for seconds and add it to the butternut and mix well then fold this mixture into the cream, take the mousse and fill the mould and leave to set in the fridge.
To the other half of the butternut add lemon juice and corn flour stir over a low heat until mixture thickens, if too thick you can add stock syrup or more lemon juice before plating your coulis.
For the peach crumble start infusing your syrup, let the water and sugar simmer till the sugar has dissolved then add the chilli, mixed spice and brandy then remove from heat. Slice you peach into very thin slices almost slivers and poach them in the syrup.
Add together the flour, sugar, coconut, and butter use your finger to rub these ingredients together to form crumbs. Once the peach slices have softened slightly and absorbed the flavours of the syrup, gently place them in a small baking ring on top of a baking tray lined with silicone paper fill the top with crumble and bake at 200 degrees Celsius for up to ten minutes or until crumble is golden.
Creme anglaise bring the milk to boiling point add vanilla essence and remove from heat, whisk the yolks adding sugar gradually temper the hot milk with the egg mixture and return to the stove. Whisk gently until mixture thickens slightly and remove from heat.
When ready to serve take a melon baler and take one scoop of readymade vanilla ice cream, roll in vanilla seeds and plate